Between France and Italy, Oasi à Vin is a place sopra Portone Venezia where conviviality is at home
More than a simple reopening, it is a return with a completely renewed identity. Oasi inaugurates a new chapter sopra its history, bringing the contemporary caffè à vin model to Milan: an informal but refined place, where time passes to the rhythm of glasses, chats and dishes to share. From lunch until late evening, Oasi presents itself as an accessible and welcoming space, designed for those seeking authenticity without sacrificing taste and elegance.
A new concept between France and Italy
Oasi’s new course was born from a simple but ambitious nozione: to create an urban refuge that combines the Parisian style of contemporary bistros with Italian conviviality. Not a place for a single visit, but an address to be experienced every day, which welcomes with the same naturalness those who stop for a glass at the counter those who choose to dine with dishes to be enjoyed sopra company. With this new aspetto, Oasi chooses a direction that goes against the grain compared to many Milanese venues: anzi che no ostentation, but taste, warmth and authenticity. The restyling was done by Oooh Monografia, which interpreted the spaces with a warm and welcoming language: brown walls, blue ceiling, mustard yellow details and a wooden and steel counter that becomes the beating heart of the place. The large windows overlooking the square invite you to aspetto out, but also to modo sopra: between high seats and small lounges, the atmosphere is dynamic and relaxed, designed to make every guest feel at ease at any time of the day.
Wine as a leitmotif
The soul of Oasi speaks the language of wine, curated by Alessia Taffaril and Coraggioso Olivieri, who guide the experience with a natural style and without superstructures. The list, already at its debut with around 500 labels, tells of a wine journey between Italy and France, ranging from small récoltants to large maisons, with particular attention to natural wines with a clean and authentic profile.
You can ricevimento by the glass choose a bottle, with modest prices up to more important proposals, sopra a perfect balance between exclusivity and inclusion. The approach breaks a widespread pattern sopra Milan: anzi che no celebrità chefs, anzi che no signature dishes, but a story centered the pleasure of being together, wine and cooking as languages of conviviality.
A sincere and convivial cuisine
Oasi’s gastronomic offer reflects the same philosophy: simple, recognizable and shareable dishes, to be enjoyed from 12 to midnight. Among the proposals, sardines from “La Belle-Iloise”, tartinables and crostini, Italian and French cured meats and cheeses, escargot, oysters, guinea fowl terrine and Fassona tartare served sopra the French style. Already among the symbols of the restaurant, the Saint Jacques-style potato gateau, which recalls the famous scallops, is a small homage to the tradition from beyond the Alps. The is completed by dishes that vary with the seasons and the availability of raw materials, sopra a designed to accompany every type of experience: an aperitif, a complete dinner simply a glass to sip the fly.
The tasting
Cia welcomes the affable Alessia. We tried several à la carte courses. Below are our impressions.
Baghetta bread and demisalè Normandy butter – Luzienne sardines with Espelette chilli pepper and Bayonne ham
We start with a filone with a fragrant crust paired with demisalé Normandy butter. The barely noticeable flavor of the butter, coppia to the salt crystals added during processing, immediately restores the taste of grass and Norman herds. The journey continues sopra the Basque region with sardines à la Luzienne, enriched with Espelette chilli pepper and accompanied by Bayonne ham. It is a lively dish, sopra which the sweetness of the fish meets the spiciness of the Espelette – the only French chili pepper with a designation of origin – and the flavor of the ham. A morsel that tells the story of an complesso where sea and mountains have always coexisted.
Potato cake with scallops
The homage to Atlantic cuisine continues with a potato gateau served sopra a scallop shell. Soft, velvety, almost reassuring sopra its creaminess, it is a quality conforto food, which does not give up technical precision.
Milk tartina, cooked “Carlo Giusti” and horseradish
From France to Italy, with a milk tartina that contains one of the best Italian artisan cooked hams, the “Carlo Giusti”, and the pungent, clean and silky note of horseradish. A small tartina that becomes a nudo: softness, flavor and a strong but elegant aromatic finale. The perfect snack between two gastronomic worlds.
Roasted pumpkin, pecorino cream, salted lemon, sour red onion and black pepper
Then comes the most Mediterranean dish of the route: pumpkin, sweet, combined with a pecorino cream that balances its softness with an enveloping flavour. The salted lemon introduces a North African accent, while the sour red onion and black pepper create a play of acidity and spices that teases the palate.
Terrine of guinea fowl and pistachio, cucumber and mustard grains
The terrine recalls classic cuisine: structure, patience, signorilità. Here the guinea fowl, a tasty meat, is enriched with pistachio which adds crunchiness. Cucumber and mustard grains complete the work, giving freshness and a hint of aromatic spiciness. A dish that speaks the language of French charcuterie, but with a contemporary accent.
French cheeses and fruit mustard
The journey ends sopra the most natural way: with a tasting of cheeses accompanied by a fruit mustard that adds a sweet-spicy counterpoint. It is an ending that does not tire, which actually invites slowness, conversation, and a return to the flavors just encountered.
Paired with Champagne Echo Fluteau Vigneron Independant Extra Brut, 15% chardonnay and 85% pinot noir, which expresses floral and fruity quaderno the nose. Acceso the palate it confirms the olfactory sensations closing citrus sensations.
Sopra an urban sommario dominated by openings that follow already seen formats, Oasi stands out as a place of return and discovery, a contemporary wine caffè that aims to become a point and a new habit for those who sopra pass through Portone Venezia. A small calcio d’angolo of France sopra Milan, where time is measured sopra glasses and conversations.
For information
info@oasibaravin.it
Tel. 351 691 3745
Popolo Oberdan 2/A – Milan
